Since I learned the knowledge of nutrition, I have learned more about goat milk. Compared with milk, goat milk is closer to human milk and more easily absorbed by human body. Now I am also beginning to enter middle age. I am recognized as a "model worker" in the circle, which has a lot to do with "strong mouth" in addition to my optimistic attitude. A cup of goat milk every once in a while really makes me energetic. Today, I will steam some soft and delicious milk powder steamed buns with goat milk powder that I often drink.

--------steamed bread with milk powder.

Materials? Gluten flour 1 50g, milk powder 25g, dry yeast10.5g, cold water at room temperature 95g, cocoa powder 2g, red beetroot powder1g and red yeast powder 0.5g.

Quantity? six

Fermentation? 25 minutes

Steaming? 18 minutes

make

1. Material: medium gluten flour, milk powder, dry yeast, red beet root powder, red yeast powder, cocoa powder, cold water at room temperature;

2. Put flour, milk powder and dry yeast into a large bowl, pour water and mix them into a ball; The water absorption rate of flour is different from that of room temperature drying, and the water is added step by step; 25 grams of goat milk powder melts in water, which can be converted into 10 gram of flour for use; In addition, if you want steamed bread to have a strong three-dimensional sense, you should put less water; If you don't pay special attention to the shape and pay attention to the softness of steamed bread, the water amount can be more, and it is generally appropriate to control the water amount between 55-60% of the flour amount;

3. Put the dough on the chopping board and knead it into a "smooth muscle" dough by pressing and kneading;

4. Sprinkle a little flour on the chopping board to prevent sticking, and roll the dough into a thin1-2mm rectangular sheet;

5. Spray a little water on the surface with a watering can, roll it into a roll from top to bottom, and seal it under it;

6. Cut off the irregular surface rolls at both ends with a sharp knife, and then divide them into 6 equal parts; In order to prevent the steamed bread from being deformed after steaming, it should be cut from top to bottom by sawing, so that the cut surface can be kept the same size as the center of the green body;

7. Put the raw steamed bread in a steaming tray with a steamer, and it is also possible to use a steamer; For the time being, it can be put in a steamer to prevent water from evaporating, or covered with a fresh-keeping bag to prevent water from evaporating;

8. The remaining two ends are irregularly rolled, leaving a white dough the size of peanuts, and adding cocoa powder, red beet root powder and red yeast powder to the remaining two, respectively, to knead a flower dough and a cuttlefish dough; Natural plant toner is very absorbent, so you should first drop a few drops of cold water into the toner to make a paste, and then knead it evenly with the dough;

9. Knead the cocoa dough into a slender strip and cut it into six sections, one thick and the other thin, which is the embryonic form of the flower branch;

10. Cut a few knives on both sides of the flower branch with scissors to cut out small branches;

1 1. Put a little cold water on the bottom of the cuttlefish noodle and stick it on the surface of the steamed bread; The shape of each flower branch is different and more natural;

12. Roll the red dough into a sheet with a thickness of 1 mm, and carve the flower shape on the surface of the dough with a small mold with 5 petals;

13. Put cold water on the back of the flower and stick it at the end of the flower branch; Poke the flower core lightly with the tip of chopsticks, take appropriate amount of white dough, rub it into the size of small yellow rice, and paste it on the flower core with cold water. If there is yellow pigment, use yellow dough as the flower core to add more beauty;

14. The remaining leftover dough is twisted into long strips and coiled into a lollipop shape; The practice of lollipop steamed bread can be seen in the detailed graphic of my homepage the other day;

15. Put the raw steamed bread into the steamer, and heat the raw steamed bread for 2 minutes before entering the steamer to improve the temperature and humidity in the steamer; A little cold water can also be sprayed on the surface of steamed bread to eliminate the flour on the surface of flowers and branches;

16. When the green body is 1.5 times the original size, start steaming; Steam 18 minutes, stew for 5 minutes and take out.

Tips

1. This primary fermentation method for steamed bread can save at least 60 minutes compared with traditional secondary fermentation; The dough must be smooth and smooth, and the finished steamed bread is beautiful;

2. After adding goat milk powder to steamed bread, it has a strong goat milk flavor. If 25 grams of goat milk powder is drunk, it needs to be melted with about 200ML of 50-degree hot water, but it doesn't need so much to knead into flour, just a few grams of water.